Patriotic recipes like red white and blue fruit salad or these pinwheel cookies are perfect for your Memorial Day or Independence Day celebration!
The 4th of July is just around the corner, so it’s time to start planning your outdoor picnics and parties, and of course, your patriotic recipes! These patriotic pinwheel cookies are delicious and easy to make, and they’ll put a sparkle of fun into your festivities!
The Creative Cooke Exchange theme this month is Red, White, and Blue. Independence Day is coming soon and we have to celebrate! If you’re a blogger and you want to join in the fun, contact Laura via email (thespicedlife AT gmail DOT com) and she will get you added to our Facebook group where we coordinate events.
The recipe I made last month for Firecracker Cupcakes received an overwhelming amount of positive feedback, so I knew that it would be fun to share this recipe for Patriotic Pinwheel Cookies.
I remember sparklers being one of my very favorite things about the 4th of July, but the other favorite was the ground display fireworks that spin around on a fixed post. I don’t know whether or not they’re actually called pinwheels, but that’s what they reminded me of, so that’s what I used to call them. These cookies remind me very much of those sparkly pinwheels.
When I was planning out how I wanted these cookies to look, I tossed around the idea of putting them onto sticks. Truthfully, I think they’d be adorable that way, but everyone and their mother must have had the idea for cookies on a stick this month, because the craft store was sold completely out of them the day I was there!
The one thing I wanted to stray from was the use of food coloring. I really don’t like the way I feel when I eat food dye, so I try to avoid it. A few months ago, I went as far as to toss out my entire stash of liquid & gel food coloring. I can tell you that I’ve felt a whole lot better without them in my body, but it sure doesn’t help to be without them when you’re trying to create bright red and bright blue food! SO, I looked in the back of my baking cabinet and found a couple of bottles of colored sugar sprinkles. In addition to color, I thought they’d bring a fun sparkle to my cookies, and I was right. They also bring a little extra crunch to the texture. Yummi goodness!
Would you like to see more patriotic recipes?
How about these “Old Glory” patriotic cupcakes? This was before I had to stop using food coloring, but I think you’ll love the recipe!
I hope you have a great time making these patriotic cookies!
Patriotic Recipes: Pinwheel Cookies
These patriotic pinwheel cookies are a fun way to celebrate the 4th of July or Memorial Day. Made from a homemade shortbread dough & rolled in sprinkles.
- 8.4 ounces (2 cups) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 4 ounces (8 tablespoons) unsalted butter, softened
- 1 ounce (2 tablespoons) lard, shortening, or coconut oil
- 5 ounces (3/4 cup) granulated sugar
- 1 large egg
- 1 tablespoon whole milk
- 1/2 teaspoon pure vanilla extract
- Red and blue colored sugar, for rolling
- Combine the flour, baking powder, and salt in a small bowl; Set aside.
- Using an electric mixer fitted with a paddle attachment, beat the butter and shortening on medium speed until creamy.
- Gradually add the sugar and beat until light and fluffy, about 1 minute.
- Whisk together the egg, milk, and vanilla extract in another bowl.
- Slowly blend into the butter mixture on low to medium speed and mix until smooth. Scrape down the sides of the bowl as needed to ensure even mixing.
- Turn the mixer to low speed and gradually add the reserved dry ingredients, mixing until just incorporated.
- Remove the dough from the bowl and divide into 3 equal portions. (I use a kitchen scale to weigh them). Flatten one piece into a disk between two sheets of wax paper. Use a rolling pin to roll the dough out to a rectangle about 1/4 inch in thickness, and approximately 8 inches x 11 inches. Set aside.
- Add about 1/4 cup of red colored sugar to the second piece of dough. Knead the dough until the sugar is evenly incorporated, then roll it in the same fashion that you rolled the first piece. Repeat steps above using blue sugar crystals to roll out the final piece of dough. Stack pieces of dough on top of one another, wrap between sheets of wax paper, and chill for about 15 minutes, or until firm.
- Remove waxed paper from dough. Beginning on one long edge, roll the dough to make a log so the three colors spiral inside each other. Wrap the log in waxed paper and refrigerate at least 2 hours and up to 4 days (rolled dough may also be wrapped well and frozen for up to 4 months).
- Position a rack in center of oven and heat to 350°F. Line 2 cookie sheets with parchment paper (or silicone baking mats) and set aside.
- Slice the log into cookies approximately 1/8" thick.
- Place cookies at least 2 inches apart on prepared baking sheets. Bake until the cookies are lightly browned around their edges, about 8 to 10 minutes. Remove from oven and cool 1 to 2 minutes on the cookie sheets before transferring to wire racks to cool completely.
|Amount Per Serving||As Served|
|Calories 362 Calories from fat 246|
|% Daily Value|
|Total Fat 27||42%|
|Saturated Fat 8||40%|
|Dietary Fiber 2||8%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g||80g|
|Sat Fat||Less than||25g||80g|
MORE Delicious Patriotic Recipes!
Patriotic Quinoa Salad
If you are looking for inspiration to get into the kitchen and start baking some patriotic recipes, check out what my fellow bloggers have made:
- Dried Berries and White Chocolate Chip Cookies by Holly at A Baker’s House
- Lemon Blueberry Cookies by Kathia at Basic N Delicious
- Raspberry and Blueberry Alfajore Cookies by Brenda at What’s Cooking America
- Raspberry Lemon Blueberry Bars by Stacy at Food Lust People Love
- Red, White, & Blue Oatmeal Cookies by Felice at All That’s Left Are The Crumbs
- Spicy Blue Cheese Shortbread Cookies by Renee at Magnolia Days
- Sprinkle Cookies by Karen at Karen’s Kitchen Stories